Pandan Leaf
Often referred to as the "Vanilla of the East," Pandan is an essential aromatic leaf in Southeast Asian cuisine. Its long, blade-like emerald leaves are famous for their sweet, grassy fragrance with hints of rose and almond. It is a natural colorant and a fragrance enhancer that transforms both sweet and savory dishes into aromatic masterpieces.
Season: Lush and available all year round.
Flavor & Aroma: A unique, sweet, and nutty aroma. While the leaf itself is not usually eaten, its juice or the essence infused during cooking provides a delicate, floral sweetness.
Primary uses:
Natural Coloring & Flavoring: The bright green extract is used in traditional desserts like "Khanom Chan" or Pandan Chiffon Cake.
Fragrant Rice: A leaf is often knotted and dropped into the rice cooker to give jasmine rice or coconut rice an irresistible scent.
Pandan Chicken: Used to wrap marinated chicken before frying, which seals in moisture and infuses the meat with a smoky, floral aroma.
Herbal Tea: Boiled with water to create a refreshing, caffeine-free cooling tea.
Benefits:
Natural Cooling Effect: Known in traditional medicine to help cool down the body and reduce internal heat.
Heart Health: Helps boost heart function and may assist in regulating blood pressure.
Stress Relief: The soothing aroma of pandan is often used to calm the nerves and reduce stress.
Blood Sugar Management: Some studies suggest it can help lower blood sugar levels after meals.
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